Polynesian Chicken Thighs with Mango Salsa

Polynesian chicken thighs are the kind of bright, zippy dinner that wakes up a tired weeknight table. Skin-on thighs get a quick sear in brown sugar and soy, then finish crisp in a hot oven before a cool, fresh mango salsa goes right on top. Sweet, savory, and a little spicy all at once.

If you usually reach for chicken breasts, give dark thigh meat a turn here. It stays juicy through the oven and carries the glaze better than leaner cuts.

Pat the thighs dry before they hit the pan so the skin browns instead of steams.

Why You’ll Love These Polynesian Chicken Thighs

• These Polynesian chicken thighs balance sweet glaze, salty soy, and fresh fruit in every bite
• The skin crisps up dark and crackly while the meat stays tender underneath
• The mango salsa is no-cook and ready in the time the chicken roasts

Ingredient Notes

Here are a few notes to help you shop and swap before you start; you will find the exact measurements in the recipe card below.

• Chicken thighs with skin on are key here, since the skin crisps and the dark meat stays juicy
• Brown sugar and soy sauce build that sweet and salty glaze right in the skillet
• A ripe mango should give a little when you press it, so it stays sweet and soft in the salsa
• Jalapeno and cilantro bring heat and a fresh, green finish; seed the pepper for a milder bite

For equipment you only need a large oven-safe skillet, a 9×13 baking dish, and a small bowl for mixing the salsa. A meat thermometer takes the guesswork out of doneness.

How to Make Polynesian Chicken Thighs

Making Polynesian chicken thighs is a quick sear followed by a hands-off oven finish. Here is the friendly overview before you check the card for the full method.

1. Season the thighs on both sides with pepper, garlic powder, and salt
2. Heat the oil, brown sugar, and soy together, then sear the thighs 4 to 5 minutes per side
3. Move them to a 9×13 baker and roast at 400 degrees for about 30 minutes
4. Pull them when the meat hits 165 degrees and the skin is dark and crisp
5. Stir the salsa together while the chicken roasts, then spoon it over the top

The recipe serves 6 and scales up nicely if you sear in batches so the pan does not crowd. You can dice the salsa up to 1 day ahead and keep it chilled until serving.

Storage Options

This Polynesian chicken keeps well, so save any extras for an easy lunch the next day.

1. Refrigerate the chicken in a sealed container for up to 4 days
2. Store the mango salsa separately for up to 2 days so it stays fresh
3. Reheat the thighs in a 375 degree oven to bring the skin back, then top with fresh salsa

Variations & Substitutions

This island-style chicken takes well to small changes, so use what you have and what your family likes.

1. Swap mango for ripe pineapple or peach in the salsa
2. Use bone-in drumsticks if you prefer them over thighs
3. Add a squeeze of lime to the salsa for extra brightness
4. Leave the jalapeno seeds in if you like more heat

If you are after another bold chicken dinner, try these chicken stuffed poblano peppers on a night you want something a little different.

What to Serve with Polynesian Chicken Thighs

Polynesian chicken thighs sit beautifully over rice, but a few simple sides round out the plate.

1. Fluffy white or coconut rice to catch the glaze and salsa
2. A crisp green salad with a citrus dressing
3. Grilled or roasted vegetables like zucchini and peppers
4. A fun appetizer like these chilaquiles cups to start the meal

Still have a question or two before you start? Here are the ones readers ask most.

Give these a spot on the menu the next time you want dinner with a little color and zip. Crisp chicken and cool, sweet salsa make a plate worth coming back to.

A Beautiful Bite

Polynesian Chicken Thighs with Mango Salsa

4.80 from 5 votes

A zippy chicken dish that will have you dreaming of tropical places.

Prep:15 minutes mins

Cook:40 minutes mins

Total:55 minutes mins

Servings:6 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 8 chicken thighs with skin on
• ▢ 1 Tbsp fresh ground black pepper
• ▢ 2 tsp garlic powder
• ▢ 1 tsp kosher salt
• ▢ 1 Tbsp olive oil
• ▢ 2 Tbsp brown sugar
• ▢ 2 Tbsp soy sauce
• ▢ 1 large mango diced
• ▢ ½ of one sweet large onion diced
• ▢ 1 Tbsp cilantro chopped
• ▢ 1 jalapeno seeded and finely diced

Instructions 

• Prepare chicken thighs by seasoning with pepper, garlic powder and salt on both sides. Set aside.
• In a large skillet, heat oil, brown sugar and soy sauce over medium high heat. Cook chicken thighs in the oil mixture for four to five minutes per side.
• Place browned chicken thighs into a 9×13 baker and place into a 400º oven for 30 minutes or until thighs hit an internal temerature of 165º. They will be dark brown with a crisp skin.
• Place all salsa ingredients into a small bowl and mix to combine.
• Serve chicken over a platter of rice and top with mango salsa.

Nutrition

Serving: 1servingCalories: 44kcalCarbohydrates: 5.2gProtein: 0.8gFat: 2.4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.7gSodium: 725mgPotassium: 37mgFiber: 0.2gSugar: 4.1gVitamin A: 1500IUVitamin C: 2.3mgCalcium: 59mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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